Comments on: Petit Fours

By: Sam Merritt

Sam Merritt — Thu, 11 Jun 2026 19:38:34 +0000

In reply to Denise Buchka. Hi Denise! You shouldn't have any issues freezing these without the glaze. It would be just like any other cake you would freeze. It would be ok in the freezer for several months. The tricky part would be getting them covered tightly so they don't get frost bitten or dried out.

By: Denise Buchka

Denise Buchka — Thu, 11 Jun 2026 09:31:21 +0000

Can i freeze the layers with the jams before putting on the icing? If so, for

how long?

Looking forward to your reply. Thank you so much! Denise

By: Kristin

Kristin — Fri, 15 May 2026 20:06:49 +0000

In reply to Emily @ Sugar Spun Run. Thanks, found it on YouTube.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 15 May 2026 17:26:38 +0000

In reply to Kristin Marples. Hi Kristin! It's in the recipe card at the bottom of the post. If you have ad-blockers on, it may not show. You can always find our videos on YouTube though

By: Kristin Marples

Kristin Marples — Fri, 15 May 2026 10:54:46 +0000

I couldn’t find the video??

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 14 May 2026 20:31:05 +0000

In reply to Samantha. Hi Samantha! We include instructions for storing the assembled petit fours in the recipe notes. It's hard to say if the gel will bleed, but there's certainly a chance it might, especially when made in advance.

By: Samantha

Samantha — Thu, 14 May 2026 20:06:49 +0000

Hi, what’s the best way to make these in advance for a party in 2 days? Also, I’d like to use decorating gel for simplicity but will that bleed color into the frosting?

By: Riley

Riley — Thu, 16 Apr 2026 19:54:46 +0000

The cake and icing are delicious. First time making them but mine are definitely not as ” pretty” as yours. I’m determined, so I will definitely try the recipe again. Things I learned….it was much easier cutting each little square out individually instead of trying to get the large piece of cake out of the pan without breaking it. It’s more time consuming applying the filling to each little square, but I halved the recipe so it wasn’t too bad. I should have sifted the powder sugar for the frosting to prevent little ” lumps”, instead of being lazy. I needed to use more cream in the frosting than the recipe stated because it coated so much better when it was thinned more. They set up fine and taste delicious. Thank you for the recipe.

By: Sam Merritt

Sam Merritt — Thu, 02 Apr 2026 15:10:06 +0000

In reply to Karen. Hi Karen! I think if you gave the glaze just a second to cool the sprinkles should be fine. You don't want to wait too long and let the glaze set, but you don't want to do it right away. Enjoy! :)

By: Karen

Karen — Thu, 02 Apr 2026 01:42:29 +0000

Hi! I’m hoping these turn out for an Easter party this weekend. I love your decor in the photos but doubt I’ll have time for that much. How would I add sprinkles or some other kind of ready-made decoration so it sticks to the icing before it hardens but doesn’t bleed coloring out in the process? Or should I just wait til after all icing is set?

By: Laura

Laura — Tue, 17 Mar 2026 18:42:52 +0000

In reply to Laura. I messed up by chilling/freezing the cakes before glazing. Caused icing to thicken. They were delicious though

By: Sam Merritt

Sam Merritt — Tue, 17 Mar 2026 18:02:11 +0000

In reply to Laura. Hi Laura! With this method the buttercream may melt off when adding the glaze. I hope you love them! :)

By: Laura

Laura — Fri, 13 Mar 2026 15:07:21 +0000

some recipes state to ice with a buttercream and let set before glazing. What are your thoughts on this? I plan on using your recipe for my first attempt at these.

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 02:00:57 +0000

In reply to Margaret James. Hi Margaret! This should fit in a 13 x 9 but I'm not sure on a bake time. Keep an eye on it as it bakes. enjoy! :)

By: Margaret James

Margaret James — Sat, 21 Feb 2026 23:05:07 +0000

Can these be made without a filling? Just a single layer cake? If so, how would you recommend doing it?

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 02:55:56 +0000

In reply to Tracy. I'm so sorry to hear this happened, Tracy! The curd will have this smell if it was cooked too long or on too high of a heat. :(

By: Tracy

Tracy — Sun, 07 Dec 2025 02:29:09 +0000

worked on this all day and it turned out terrible. the cake is rubbery (probably my fault on that one I didn’t have the correct size pan. The most annoying part was the curd…it says 5 min. yet no way is that going to simmer in 5 min. at med/low. At one point it tasted amazing!!….was so excited the flavor was great….but then I kept waiting for it to simmer and it just never did, but I could smell egg all of a sudden so just took it off the heat (yes, I stirred non-stop). Taste terrible, only flavor is egg.

By: Sam Merritt

Sam Merritt — Mon, 01 Dec 2025 02:21:45 +0000

In reply to MariJo. I'm not sure how the icing will fare on the trip. It could start to set. The cake and filling would be fine to make ahead. :)

By: MariJo

MariJo — Tue, 25 Nov 2025 17:55:21 +0000

Hi I’m making these for my granddaughters Tea for 2 party and I was wondering if I’m traveling can I bake the cakes at home then bring the bare cakes and filling and icing along and assemble in a few days? I will make these icing there. Thanks

By: Sam Merritt

Sam Merritt — Thu, 20 Nov 2025 21:39:39 +0000

In reply to Holly. Hi Holly! That should work just fine. :)

By: Holly

Holly — Thu, 20 Nov 2025 20:32:07 +0000

Can you 1/2 this recipe? I only need a small amount of these to add to my French dessert platter for a dinner party I’m hosting.

By: Sam Merritt

Sam Merritt — Fri, 14 Nov 2025 17:33:38 +0000

In reply to Mercy. Hi Mercy! I haven't personally experimented with making them chocolate so I can't make a good recommendation. :(

By: Mercy

Mercy — Wed, 12 Nov 2025 19:56:51 +0000

Hi Sam,

So excited to try this recipe! I use so many of your recipes, so I know this will be a success. If I wanted to do a petit four with chocolate cake and chocolate icing/glaze, what would be your recommendations for cake recipe and making your icing recipe but to be chocolate?

Thanks so much!!

By: Sam Merritt

Sam Merritt — Thu, 25 Sep 2025 02:01:37 +0000

In reply to Joan R. Hi Joan! I actually have a note about this below the recipe for further clarification. :)

By: Joan R

Joan R — Sun, 21 Sep 2025 23:19:00 +0000

I just watched the petit fours video. I ingredient amounts mentioned in the video on how to make the petit four icing is not the same amounts in the printed instructions. Which recipe should I use??